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Updated: Jul 16, 2025

Taste Exam: A Brief and Validated Test
Published on: August 17, 2018
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
Pinhu Wang1, Xiang Ye2, Jun Liu3
1School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China.
Abstract:
In the realm of human nutrition, the phenomenon known as taste refers to a distinctive sensation elicited by the consumption of food and various compounds within the oral cavity and on the tongue. Moreover, taste affects the overall comfort in the oral cavity, and is a fundamental attribute for the assessment of food items. Accordingly, clarifying the material basis of taste would be conducive to deepening the cognition of taste, investigating the mechanism of taste presentation, and accurately covering up unpleasant taste. In this paper, the basic biology and physiology of transduction of bitter, umami, sweet, sour, salty, astringent, as well as spicy tastes are reviewed. Furthermore, the detection process of taste components is summarized. Particularly, the applications, advantages, and distinctions of various isolation, identification, and evaluation methods are discussed in depth. In conclusion, the future of taste component detection is discussed.
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